INGREDIENTS

METHOD

Place the chilli, garlic, sugar, lime juice, vinegar and fish sauce in a non-metallic bowl and stir until the sugar is dissolved. Add the carrot and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.

+ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 2 days.

Place the chilli, garlic, sugar, lime juice, vinegar and fish sauce in a non-metallic bowl and stir until the sugar is dissolved. Add the carrot and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.

+ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 2 days.

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